• 2 ½ pounds fresh rhubarb, chopped
  • 2 cups white sugar
  • ½ cup water
  •  cup orange juice
  • 2 teaspoons grated orange zest


  1. Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.

  2. Ladle into hot sterile jars; seal with the lids and rings. Store opened jars in the refrigerator.